Flank Steak Sizzled Strips

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   ["Cut flank steak in half, lengthwise. Having the meat half frozen makes it easy to cut.", "Cut crosswise into very thin 1/16"" slices.", "Season meat with soy sauce and garlic powder. Allow to set about ten minutes.", "Heat oil in heavy skillet over high heat till oil is hazy.", "Toss in a handful of steak strips and very quickly stir a few seconds until meat just begins to lose its color; remove immediately to a dish and cover with foil to keep warm.", "Repeat with balance of meat and continue till all finished and removed to dish.", "Now, toss the onions and green pepper into same skillet and saute a minute.", "Dump in the bouillon and cook a few minutes over high heat; this allows the liquid to reduce somewhat.", "Add salt and freshly ground pepper to taste.", "Turn down heat.", "Toss in steak strips and heat, if necessary, just till meat is hot.", "Do not cook any further! Time is of the essence here--if you let that meat cook longer, you will be serving strips of leather.", "Serve on bed of rice or over broad noodles.", "Serves 4 generously. If you need to stretch it to serve more people, add more onion and pepper."]

* Per serving · 4 servings · Values may vary.